Rittenhouse 21

I am sitting here with a glass of Rittenhouse 21 Rye and I am not sure what I am tasting. This is the second time I have had a pour from this bottle, and both times I have had to remind myself that it is Rye. Now all the other Ryes in my collection, from bottom shelf Overholt all the way to the Willetts are not like this, they are all obviously Rye with a capital R. This glass tastes a lot like EC 18, grass and oak are the predominent flavors with tobacco and mint in the background. There is none of the Ryecrisp flavors that come leaping out of the others. Anybody want to guess why this is the case?

Re: Rittenhouse 21

I love Saz 17, and while I find it unique in its grassy, herbal character, I would not mistake it for anything other than rye.

One description I've heard of ryes (was it dgonano or stoopsie?) is the nose characteristically reveals blue-flower notes (lilac, lavender, violet), and spice is another common flavor descriptor. Perhaps ryecrisp is not always noticeable, but is just one of a family of common characteristics.

I haven't opened my bottle of Ritt 21 yet - but I was very close to doing so after reading this.

• • •

Mark

I love him whose soul squanders itself, who wants no thanks...for he always gives away and does not want to preserve himself.
-Nietzsche

Re: Rittenhouse 21

Originally Posted by mgilbertva

I
I haven't opened my bottle of Ritt 21 yet - but I was very close to doing so after reading this.

I hope yours fares better than the one we put in a tasting against Willett's Barrel Proof Rye and LeNell's Red Hook Rye (both first generation). The Ritt showed extremely poorly against these (yes, I know it's only 100 proof). YMMV.
Joe